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Can You Use Staub Cookware on Induction?

Staub cookware and induction stoves: a power duo in your kitchen? We’ll tell you all about it!

We really love the enameled cast iron pots from Staub, the French cookware manufacturer. Their cocottes and Dutch ovens are among the best you can get on the market (a “cocotte” is the French cousin of the original Dutch oven).

If you don’t have a Staub enameled cast iron cooking vessel yet and you’re considering getting one, but you have an induction cooktop, you might have a question: Can you actually use Staub cookware on an induction stove?

In this article, we’ll provide you with the answer you’re looking for.

Does Staub Cookware Work on Induction?

In a word, yes.

Staub’s enameled cast iron cookware can generally be used on induction cooktops.

If you’re unsure, go to Staub’s website and check the product description of the specific cooking vessel you’re interested in. Look for words like “induction,” “induction friendly,” or “induction compatible” to make sure it will work with your induction cooktop.

Induction cooktops need cookware that has enough iron to attract a magnet, a characteristic called ferromagnetism. Cast iron fits this description perfectly, and the vitreous porcelain enamel doesn’t affect the cast iron’s ferromagnetic properties in any way. That’s why enameled cast iron cookware is compatible with induction cooking.

How to Use Staub Cookware on Induction

As with any other enameled cast iron cooking vessel, it’s important to take extra care to protect the enamel coating when cooking with your Staub pot. The enamel—a thin layer of porcelain applied to the cast iron—is present both on the inside and outside of the vessel.

Let’s go over a few things that you can do to protect your newly purchased Staub pot, ensuring it remains undamaged and becomes a beloved family heirloom for many years to come.

Select the Appropriate Burner: Choose a burner size that matches the size of your Staub pot. This ensures even heat distribution and safeguards the sides and bottom of the pot from potential damage.

Opt for Wooden Utensils: To prevent chips or cracks on the enamel, it’s best to steer clear of using metal spatulas or spoons. Accidental hits can cause damage, regardless of the enamel’s quality. Instead, opt for wooden utensils, as they can withstand the heat of cast iron without becoming soft like silicone.

Do Not Use the Turbo/Boost Setting on Your Cooktop: Induction cooktops are much more powerful than gas or electric cooktops. They can rapidly transfer a significant amount of energy to your cookware, which, if used incorrectly, can cause damage. It’s important not to use the boost setting on your enameled cast iron cooking vessel, as heating it too quickly can harm the enamel.

Use Low to Medium Heat: Induction cooktops are great at transferring heat—and cast iron cookware is great at retaining it. Once your Staub cocotte or Dutch oven has reached the desired temperature, you won’t need a lot of heat to get cooking. Choose low heat for simmering and medium heat for braising and frying. Avoid using the high heat setting.

Avoid Heating the Pot Empty or Allowing it to Boil Dry: When preheating your enameled cast iron cookware, make sure there is enough cooking liquid or oil to cover the bottom of the pot. Never leave the pot unattended to the point of boiling dry. This can not only burn your food but also cause the cookware to overheat and damage the enamel.

Go-To Staub Cookware Recipes

Now that we’ve established that you can absolutely use your Staub cookware on an induction stove, how about we dive into some delectable dishes you can whip up in your new Staub cocotte or Dutch oven?

One-Pot Chicken Dinner: Staub pots are perfect for a classic, one-pot chicken dinner. Season a whole chicken, place it in your pot with root veggies like carrots, onions, and potatoes. Drizzle with olive oil, sprinkle some herbs, and let it roast in the oven. The cocotte will ensure even heating and the perfect browning for a crispy exterior and tender, juicy chicken on the inside.

Hearty Beef Stew: When it comes to slow-cooked, savory dishes, you can’t beat a hearty beef stew. Brown your beef chunks in the cocotte, then add in a hearty mix of onions, garlic, carrots, and potatoes. Add some beef broth and a dash of red wine for an extra depth of flavor. Let it simmer away until the beef is fork-tender and the flavors meld together beautifully.

Classic Minestrone Soup: If you’re looking for a meatless option, a vegetable-packed minestrone soup is a great option. Load up your pot with a variety of veggies like zucchini, carrots, tomatoes, celery, and kidney beans. Add some pasta and let it simmer away. It’s healthy, comforting, and perfect for a family dinner.

Creamy Mushroom Risotto: If you’re in the mood for a fancy yet comforting meal, risotto is the way to go. Start by sautéing onions and garlic, add some sliced mushrooms until they’re nice and brown, then stir in Arborio rice until it’s well-coated. Add a splash of white wine, then gradually add vegetable stock, stirring regularly until the rice is cooked through and creamy. Finish with a handful of Parmesan cheese, and voila! You’ve made a restaurant-quality risotto.

Sausage and Shrimp Jambalaya: Here’s a one-pot wonder that’s full of flavor – Jambalaya! This Louisiana-style dish starts with sautéing onions, celery, and bell peppers, then adding garlic, sausage, and spices. You’ll then mix in rice, tomatoes, and chicken stock, bringing everything to a simmer. Lastly, add the shrimp and cook until they’re pink and tender. It’s a hearty, spicy dish that’s perfect for any weeknight dinner.

These recipes show how versatile and efficient your Staub cocotte or Dutch oven can be when used on an induction cooktop.

It’s time get cooking!

Tying It All Together

Yes, Staub cookware is induction-friendly. Staub’s enameled cast iron pots are great at retaining heat and can safely be used on an induction cooktop.

Remember the following to care for your Staub pot and enjoy its benefits for a lifetime: select a burner that matches the pot’s size, preheat the pot with oil or liquid, cook on low to medium heat, and use wooden utensils for stirring.

By avoiding high heat, the turbo/boost feature, and preventing liquids from boiling dry, your Staub pot will continue to serve you excellently for decades to come—and why not a lifetime.

Know your author

Written by

Dim is a food writer, cookbook author, and the editor of Home Cook World. His first book, Cooking Methods & Techniques, was published in 2022. He is a certified food handler with Level 1 and Level 2 Certificates in Food Hygiene and Safety for Catering, and a trained cook with a Level 3 Professional Chef Diploma.